Homemade Chili Oil

 

Homemade Chili Oil 

Chili oil is normally made from vegetable oil that has been infused with chili peppers of choice. You can use any type of chili pepper, from mild to superhot peppers. Other ingredients are sometimes included.

I DO NOT use vegetable oil. Or Canola oil. Not even sure why they call it vegetable oil when there there isn't a trace of vegetables in it other than probably the label on the bottle. These are highly processed oils that might as well run your car. Please do your body a favor and get rid of these oils in your pantry. 

Either use pure avocado oil or olive oil. It is preferred that a neutral oil is selected for highlighting the chili pepper flavor. So I would use avocado oil but I have used olive oil and it is still amazing. Refined coconut oil can be used, but it is processed to remove the coconut aroma and taste. I actually use unrefined coconut oil all of the time because I like the taste of it in recipes and baking. 

Servings: 30 servings - makes 1 cup

Ingredients: 

• 1 cup oil (or any neutral oil such as avocado, if you want to use canola or vegetable, but you know my thoughts on that 😏
• 3 tablespoons chili flakes or crushed dried chili peppers
• Dash of salt if desired

Optional Extras

• 1 tablespoon granulated garlic
• 1 teaspoon white pepper

Instructions: 

• Add the chili flakes and your additional spices to a heat proof bowl. Mix well.
• Heat the oil over medium heat in a small pot. Do not allow the oil to smoke. If it smokes, remove it from the heat to reduce the temperature. (**)
• Pour the hot oil carefully over the chili flakes. It will sizzle up nicely. Mix well. Cool and strain if desired.
• Transfer to a glass container. Use immediately. Lasts 3 months or longer in the refrigerator.

Storage:

• Homemade chili oil can last for 2-3 months when stored in an airtight container in a cool dark place at room temperature, and even longer in the refrigerator, though shelf life can vary depending on ingredients used.

Notes:

• Oil Temperature. Heat your oil to 180 degrees F minimum, or to 350 degrees F maximum for a darker oil. Do not let your oil smoke or get any hotter, or it can burn your chili flakes and spices, resulting in a bitter flavor.
• If you do not have a temperature gauge, you can test it by adding a tiny pinch of chili flakes to the hot oil. It is ready when the flakes sizzle.
• Variations. There are many ways to vary up your spices to make different types and flavors of chili oil. Possibilities include black pepper, garlic, salt or msg, cayenne, paprika, ginger, cinnamon, Chinese vinegar or black vinegar, so much more. You can also use any type of chili flakes or crushed dried chilies.

Macros:

• Calories:  69cal | Net Carbs: 1g | Protein: 0g | Fat: 1g 

Source: chilipeppermadness.com

Chili-Garlic Sauce

 

Chili-Garlic Sauce 

This homemade chili-garlic sauce recipe is much like Huy Fong chili garlic sauce, but freshly made, no preservatives, super easy to make and so versatile.

Walking through your typical grocery store, most likely you aren't going to find many chili-garlic sauces available to you. You'll probably find "Huy Fong" chili garlic sauce in the Asian aisle, maybe one other competing brand, but that's about it.

Unless you're in a specialty store, your choices are fairly limited, and specialty stores are few and far between unless you're living within a fair sized city.

The recipe is simple. It uses only 4 main ingredients, aside from salt and pepper - chili peppers, garlic, sugar and vinegar. And, it's ready in well under 30 minutes!

Chili-Garlic Sauce is something I use regularly. Unlike Sriracha, it is a freshly made sauce, unfermented, and is meant more for cooking rather than a condiment, though it can be used for both purposes.

Servings: 1 cup

Ingredients: 

• 4 ounces spicy chili peppers – This works for any pepper of choosing. I used a bunch of Fresno peppers. Use a variety.
• 4 cloves garlic chopped
• 2 tablespoons white vinegar
• 1 teaspoon sugar (optional)
• Salt and pepper to taste

Instructions: 

• Add all of the ingredients to a food processor and process until smooth.
• Pour the mixture into a small pot and heat. Simmer for about 10 minutes.
• Cool and adjust the flavor with salt and pepper to your tastes.
• Store in a sealable jar in the refrigerator.

Storage:

• Chili-garlic sauce will last 1-2 months or longer in the refrigerator in a sealed container. The vinegar acts as a preservative, which will let it keep longer.
• You can also freeze it for up to 6 months. It freezes nicely. Simply thaw and use as needed.

Notes:

• Makes about 1 cup. Thin with a bit of water, if desired.
• Heat Factor: HOT, though it will depend on the peppers used.

Macros:

• Calories:  11 cal | Net Carbs: 2g | Protein: 0g | Fat: 0g 

Source: chilipeppermadness.com